This easy Peruvian grilled chicken is packed with flavor and super juicy. The star of the dish is the creamy green sauce made with fresh herbs and tangy ingredients!
Every bite of this chicken makes my taste buds dance! I love serving it with rice or veggies for a colorful plate that looks great and tastes even better. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs offer great flavor and juiciness. If you’re looking for a lighter option, boneless, skinless chicken breasts work well too, but may dry out faster.
Smoked Paprika: This adds a warm depth to the dish. If you don’t have it, you can use regular paprika or a dash of cayenne for a bit of heat. Just be mindful of the spice level!
Cilantro: A key player in the creamy green sauce. If you’re not a fan, swap it out for parsley for a different fresh flavor. You can also mix in basil for a unique twist!
Mayonnaise: Provides richness in the sauce. Greek yogurt is a great substitute if you want something lighter or a more tangy flavor. For dairy-free, use a plant-based mayo.
How Do I Get the Chicken Perfectly Grilled?
Grilling chicken can be tricky, but with the right approach, you can achieve tender, juicy results. Marinating is crucial—allow the chicken to soak up those flavors for a few hours or overnight if you can.
- Preheat your grill to medium-high heat and oil the grates to prevent sticking.
- Start by placing the chicken skin-side down and grill for 5-7 minutes until it’s nice and crispy. Avoid moving it around.
- Flip the chicken over and cook for another 5-7 minutes until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy!
- Let the chicken rest for a few minutes before serving. This helps keep it juicy.
Easy Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs (about 3 lbs)
- 3 cloves garlic, minced
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
- 2 cloves garlic
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper, to taste
- Water, as needed for thinning
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time, plus at least 1 hour (up to overnight) for marinating. Cooking the chicken on the grill takes about 15 minutes. Overall, you’ll have a flavorful meal ready in just over an hour, minus the marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the minced garlic, smoked paprika, cumin, dried oregano, black pepper, salt, olive oil, and lime juice. This creates a tasty marinade that gives the chicken tons of flavor.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, tossing them until they are covered evenly. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken soak in those flavors for at least 1 hour, but overnight is best if you have the time!
3. Make the Creamy Green Sauce:
While the chicken is marinating, let’s whip up that delicious sauce! In a blender or food processor, combine the cilantro, mayonnaise, sour cream (or Greek yogurt), chopped jalapeño, garlic, lime juice, and olive oil. Blend until everything is completely smooth. Taste your sauce and season it with salt and pepper. If it’s too thick, add a little water until it reaches your desired consistency. Chill the sauce in the fridge until you’re ready to serve.
4. Grill the Chicken:
Preheat your grill to medium-high heat and make sure the grates are oiled to prevent sticking. Once the grill is hot, place the chicken thighs skin-side down first. Grill for about 5-7 minutes until the skin is crispy and charred. Flip the chicken over and grill for an additional 5-7 minutes, making sure the internal temperature reaches 165°F (75°C).
5. Let It Rest:
Once the chicken is done, remove it from the grill and let it rest for a few minutes. This helps keep the chicken juicy!
6. Serve and Enjoy:
Serve the grilled chicken hot with the creamy green sauce on the side. Feel free to garnish with lime wedges and extra cilantro for a fresh touch. Enjoy every delicious bite!
Your taste buds are sure to thank you for this flavorful dish!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless, skinless chicken thighs or breasts if you prefer. Just be mindful that they may cook faster, so check the internal temperature to avoid overcooking!
How Spicy is the Creamy Green Sauce?
The sauce can be adjusted based on your spice preference. If you prefer it milder, use just one jalapeño or remove the seeds and membranes. For extra heat, add more jalapeños or even a pinch of cayenne pepper!
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the creamy green sauce a day in advance. Just store it in an airtight container in the fridge. Stir well before serving, and feel free to thin it out with a little water if it thickens overnight.
What’s the Best Way to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop to keep it juicy. You can also add a splash of water or broth to maintain moisture!
